This cucumber caprese salad combines the crunch of fresh English cucumbers with the classic sweetness of cherry tomatoes and creamy mozzarella pearls. I swap the traditional heavy glazes for a light, herbaceous vinaigrette that keeps every bite crisp rather than soggy. After serving this at three different summer barbecues, I can promise it vanishes faster than any other side dish on the table.
Why This Cucumber Caprese Salad Recipe Beats the Rest
Adding cucumber transforms the traditional caprese by introducing a refreshing crunch to contrast the soft mozzarella and tomatoes. Chopping ingredients into equal sizes ensures a perfect bite, while a specific dressing ratio prevents the common issue of wateriness. It’s substantial enough for a quick lunch yet light enough to pair with grilled meats.
Jump to:
- Why This Cucumber Caprese Salad Recipe Beats the Rest
- Everything You Need for This Cucumber Caprese Salad
- How to Make This Cucumber Caprese Salad
- Top Tip
- Ways to Customize This Recipe
- Storage and Make-Ahead Instructions
- What to Pair With This Cucumber Caprese Salad
- Why I Love This Cucumber Caprese Salad Recipe
- Frequently Asked Questions
- More Recipes You'll Love
- 10-Minute Cucumber Caprese Salad
- Related
- Pairing
Everything You Need for This Cucumber Caprese Salad
Fresh ingredients make the biggest difference when the recipe is this simple.
Main Ingredients
- English Cucumber These are the long, skinny variety often wrapped in plastic. They have thinner skin and fewer seeds than standard slicing cucumbers, which means you don't need to peel them and they release less water into your salad.
- Cherry Tomatoes I prefer grape or cherry tomatoes over chopped large tomatoes because they hold their shape better when tossed. Look for firm, bright red skins that pop when you bite into them.
- Mozzarella Pearls These small, bite-sized balls of fresh mozzarella (often labeled as perlini) save you prep time since they require no cutting. Their milky, mild flavor balances the acidity of the tomatoes and vinegar perfectly.
- Fresh Basil You absolutely must use fresh leaves here, not dried. The aromatic, peppery sweetness of fresh basil is the signature flavor that defines a true cucumber caprese salad.
- Extra Virgin Olive Oil Since this is a raw salad, use a high-quality oil with a fruity flavor profile. It acts as the carrier for all the herbs and spices.
- Balsamic Vinegar A good quality balsamic adds that necessary tangy sweetness. You want a liquid vinegar here rather than a thick glaze to keep the salad light and glossy.
Optional Ingredients
- Dried Oregano A pinch adds a savory, earthy depth that complements the Italian profile.
- Garlic Powder Just a hint provides a savory backbone without the sharp bite of raw minced garlic.
See Recipe Card Below This Post For Ingredient Quantities
How to Make This Cucumber Caprese Salad
Preparing this dish is all about knife work and timing.
Prepare the Vegetables
Wash the produce thoroughly and pat everything completely dry with paper towels before you start cutting. Chop the English cucumber into half-moon chunks that are roughly the same size as your tomatoes to ensure an even consistency. Halve the cherry tomatoes lengthwise so their juices can mingle slightly with the dressing.
Whisk the Dressing
Combine the extra virgin olive oil, balsamic vinegar, dried oregano, salt, and pepper in a small jar or bowl. Whisk or shake vigorously until the mixture is emulsified and looks slightly creamy and opaque rather than separated.
Combine the Ingredients
Place the chopped cucumbers, halved tomatoes, and drained mozzarella pearls into a large serving bowl. Pour the dressing over the top and use a large spoon to toss everything gently until every piece is glossy and evenly coated.
Finish and Serve
Tear the fresh basil leaves into small pieces or slice them into ribbons just before serving to prevent them from bruising or turning black. Scatter the basil over the cucumber caprese salad and give it one final, gentle fold to distribute the herbs.
Serve immediately to enjoy the peak contrast between the cold, crisp vegetables and the room-temperature dressing.
Top Tip
- Dry ingredients equal better flavor. Water is the enemy of a good dressing. I always make sure my washed basil, tomatoes, and especially the mozzarella pearls are patted completely dry with a paper towel. If the cheese is wet, the oil-based dressing will slide right off, leaving you with bland bites.
- Don't over-marinate the cucumber. While some salads benefit from sitting, cucumber caprese salad is best enjoyed fresh. If you let it sit for hours, the salt in the dressing will draw moisture out of the cucumbers, watering down your vinaigrette. I recommend dressing it no more than 20 minutes before serving.
- Temperature matters. Cold ingredients taste best here. I keep my cucumbers and tomatoes in the fridge until the very last minute. However, the dressing emulsifies better at room temperature, so I whisk that separately while the veggies chill.
- Size consistency is key. Try to cut your cucumber chunks to be the same size as the mozzarella pearls. This visual symmetry makes the salad look professional and ensures you get a bit of cheese, tomato, and cucumber in every single bite.
Ways to Customize This Recipe
This versatile base is easy to adapt depending on what you have in your pantry.
Creamy Cucumber and Avocado Salad
Fold in diced ripe avocado just before serving. The buttery texture of the avocado mimics the creaminess of the cheese and adds healthy fats, making the dish even more satiating.
Chicken Caprese Salad
Turn this side dish into a full meal by adding two cups of grilled, cubed chicken breast. The protein makes it a perfect post-workout dinner or a heavy lunch that keeps you full for hours.
Pasta Salad Variation
Toss the vegetable mixture with three cups of cooked and cooled rotini or fusilli pasta. This is one of my favorite side dish ideas for party menus because it stretches the ingredients to feed a larger crowd.
Italian Cucumber Salad
If you are out of fresh mozzarella, you can swap it for shavings of Parmesan or cubes of sharp Provolone. This changes the flavor profile to be nuttier and sharper but remains delicious.
Storage and Make-Ahead Instructions
Ideally, you want to eat this Cucumber Caprese Salad fresh, but here is how to handle leftovers.
Refrigerator Storage
You can store this salad in an airtight container in the fridge for up to 24 hours. Be aware that the cucumbers will release liquid, so you may need to drain the excess water and add a fresh splash of olive oil and salt before serving leftovers.
Make-Ahead Strategy
If you are prepping for a potluck, chop all the vegetables and cheese and store them in the bowl covered with plastic wrap. Mix the dressing in a separate jar. Keep both chilled and combine them right when you arrive at your destination to keep the cucumber caprese salad crunchy.
What to Pair With This Cucumber Caprese Salad
This fresh side complements heavier main courses perfectly.
Grilled Proteins
The acidity of the balsamic vinegar cuts through the richness of grilled meats. I love serving this alongside a marinated flank steak or lemon-herb grilled chicken thighs for a balanced summer dinner.
Pasta Dishes
Serve this as a light starter or side for a heavy lasagna or creamy fettuccine alfredo. The crisp texture provides a welcome break from the soft, heavy pasta and cheese sauce.
Crusty Bread
Place a bowl of this salad on the table with a loaf of warm garlic bread or focaccia. You can use the bread to soak up the delicious tomato-infused vinaigrette left at the bottom of the bowl.
Why I Love This Cucumber Caprese Salad Recipe
I created this Cucumber Caprese Salad out of necessity during a mid-July heatwave when my garden was overflowing with cherry tomatoes and I needed a simple side dish that didn't require turning on the oven. Traditional caprese is delicious, but I often find the texture too uniform and soft. I wanted something that offered a satisfying crunch and could hold up better on a buffet table. After experimenting with bell peppers (too overpowering) and celery (too stringy), I found that English cucumbers provided the perfect neutral crunch that let the basil and tomato shine.
Since perfecting the dressing ratio, this has become my go-to contribution for every event, from baby showers to backyard cookouts. I have made it at least a dozen times this season alone, and I always leave with an empty bowl. It bridges the gap between a simple garden salad and a sophisticated appetizer. The combination of red, white, and green looks beautiful on the table, and the flavors are universally loved by both kids and adults. It truly is the ultimate cucumber caprese salad.
Similar Recipes You'll Love
- Classic Tomato Bruschetta with Balsamic Glaze
- Creamy Cucumber Salad with Dill and Yogurt
- Marinated Mozzarella and Tomato Skewers
Frequently Asked Questions
Can I use regular slicing cucumbers instead of English cucumbers?
Yes, but you should peel the thick, waxy skin and scoop out the large seeds with a spoon before chopping. This prevents the texture from being too tough and keeps the salad from getting watery.
Why did my salad get watery at the bottom?
Cucumbers naturally have high water content, and salt draws that moisture out through osmosis. To avoid this, only add the dressing and salt right before you are ready to eat.
Is this cucumber caprese salad healthy?
Yes, it is packed with hydration, vitamins from the vegetables, and healthy fats from the olive oil. It is a nutrient-dense option that fits well into low-carb and vegetarian diets.
What is the best dressing for this Cucumber Caprese Salad?
I stick to a simple mix of extra virgin olive oil and balsamic vinegar. Heavy creamy dressings can mask the delicate flavor of the fresh mozzarella and sweet tomatoes.
More Recipes You'll Love
If you enjoyed this fresh cucumber caprese salad, you will definitely want to try some of my other favorites. For a sweet treat, check out my Greek Yogurt Cookie Dough, which is a high-protein snack that tastes like dessert. If you are in the mood for something decadent, my Red Velvet Brownies are rich, fudgy, and perfect for sharing. For a hearty main course that pairs wonderfully with a fresh salad, try the Texas Roadhouse Smothered Chicken, which features savory mushrooms and melted cheese.
10-Minute Cucumber Caprese Salad
Ingredients
Equipment
Method
- Wash the cucumber and tomatoes thoroughly and pat them completely dry with paper towels.
- Chop the cucumber into bite-sized chunks and slice the tomatoes in half lengthwise.
- Whisk the olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl until emulsified.
- Combine cucumbers, tomatoes, and mozzarella pearls in a large bowl and toss with the dressing.
- Garnish with fresh chopped basil just before serving to keep the color bright green.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Cucumber Caprese Salad:
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